Tag: Main course

This week I am back with another interesting and healthy recipe with Raw Papaya and it is Kachhe Papite ki Masaledar Roti. Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.

Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)

Method:

Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.

Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.

As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .

Recipe for Dal Tadka:

Ingredients:

1 Cup Toor dal /Split Pigeon peas

1/2 Cup Urad Dal Split / Split Black gram

1/2 Cup Moong dal split / Split Mung Beans

3 Green Chillies slit

1 Tsp Kasuri Methi (dried Fenugreek)

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Haldi /Turmeric

A generous pinch of hing /Asafoetida

1/2 Tsp Mustard

1/2 Tsp Ginger finely chopped

5 Garlic Pods thinly Slit lengthwise

Salt to Taste

1/2 Tsp Red chilli Powder

4 Dry red Chiilies (Whole)

2 Tsp Ghee

1/2 Tsp Oil

Juice of 1 Lemon

Water to boil dal

Method:

Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.

Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .